3052910007645
New product
The origins of chocolate stretch back at least 4,000 years. The ancient populations of Central America used cocoa beans (Theobroma means food of the gods) to make a hot, frothy and bitter drink called chocolatl. This concoction was sacred and was associated with fertility and wisdom. After Christopher Columbus introduced chocolate to Europe, the drink immediately became popular. In the 19th
Warning: Last items in stock!
Availability date:
By buying this product you can collect up to 16 loyalty points. Your cart will total 16 loyalty points that can be converted into a voucher of $0.40.
Monin Chocolate Syrup
Download Facts Sheet: Monin Chocolate Syrup
The origins of chocolate stretch back at least 4,000 years. The ancient populations of Central America used cocoa beans (Theobroma means food of the gods) to make a hot, frothy and bitter drink called chocolatl. This concoction was sacred and was associated with fertility and wisdom.
After Christopher Columbus introduced chocolate to Europe, the drink immediately became popular. In the 19th century, it was discovered that cocoa could be mixed with milk and cocoa butter, and the first chocolate bar was born.
Monin Dark Chocolate is used as the main flavor and also combined with other Monin flavors. Use in specialty coffee beverages, desserts, and culinary.
Shipping Packaging: Designed to get to you safely!
Bottle Packaging - Post Me Inflatable Airbag Packaging
14 cell inflated bag, designed to prevent breakage from a 3m significant fall
Monin Cocktail Recipe iPhone Support Application
This flavour allows you to enhance the flavours of your coffees, cappuccinos, tea, granitas, to create cocktails and mocktails.
Many resturants also use the monin syrup range as a final touch for desserts to help flavours of out of season or low quailty fruits.
These syrups are produced by the reknown French brand Monin, with the highest quality of the industry, Using natural fruit and white beet sugar.
Monin syrups are made exclusively with pure cane sugar also known as white beet sugar.
As an aroma enhancer, pure cane sugar optimises the restitution of flavour and respect for all other ingredients, it also increases the stability of the product and shelf life expectancy.
Refridgeration
The Monin range contains no fat, no cholesterol and no artificial preservatives. With the range homogenised and flash pasteurised to give the best possible quality anf natural flavours.
Cocktails: Add base spirit for low alcohol cocktail.
Mocktails: Blend Monin with ice/fruit juices etc.
Flavoured Cappuccino: Try 10ml Hazelnut or Irish Cream.
Milkshakes/Smoothies: 60ml any of the 52 flavours.
European Soda: Try Kiwi/Passionfruit topped with soda.
Iced Teas: Peach, Mango, Raspberry, Lemon. Add water.
Granita: Up market ice slush drink. Blend with ice.
Sparkling/Still Wine/Sangria: Add 10ml to Champagne.
Winter Hot Toddies: Try Apple & Cinnamon, add boiling water & Slice of lemon
Marinades: e.g. Apricot for chicken.
Flavouring: Cream, Custard & Yoghurt. 30ml to one cup.
Pastries/Baking/Desserts/Pancakes: Also as a glaze for tarts.
Children's Cocktails: In a blender with ice/fruit/juices.
Monin non-alcoholic liqueur syrups has been a French brand since 1912 and exported to over 75 countries around the world.
BANANA CREAM MARTINI
Ingredients
20 ml fresh cream
30 ml vodka
20 ml CHOCOLATE Syrup
20 ml YELLOW BANANA Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Martini/Cocktail
BANANA MINT CHOCOLATE
Ingredients
60 ml banana juice
10 ml fresh cream
15 ml CHOCOLATE Syrup
5 ml GREEN MINT Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Tumbler / Highball Glass
BLACKBERRY MOCHA
Ingredients
150 ml milk
1 shot(s) espresso
15 ml BLACKBERRY Syrup
20 ml CHOCOLATE Syrup
Method
Pour MONIN flavouring(s) in a glass / cup, reserve.
Steam milk until frothy and pour over MONIN flavouring(s).
Pour coffee over mix.
Serve.
Glass type : Tumbler / Highball Glass
BLOOD ORANGE CHOCOLATE
Ingredients
4 litre(s) mineral water
150 ml blood orange juice
850 ml CHOCOLATE Syrup
Method
Pour ingredients into a granita machine and freeze.
Serve.
Glass type : Granita Batch
CACAO & CO
Ingredients
20 ml fresh cream
45 ml vodka
10 ml CHOCOLATE Syrup
20 ml COCONUT Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
CAFÉ & CO
Ingredients
1 shot(s) espresso
35 ml vodka
10 ml CHOCOLATE Syrup
25 ml COCONUT Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
CHERRY MOCHA
Ingredients
150 ml milk
top whipped cream
10 ml COFFEE Syrup
10 ml CHOCOLATE Syrup
15 ml CHERRY Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
CHERRY MOCHACCINO
Ingredients
1 shot(s) espresso
20 ml milk
20 ml CHOCOLATE Syrup
20 ml CHERRY Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Martini/Cocktail
CHESTNUT MOCHA
Ingredients
1 shot(s) espresso
150 ml milk
15 ml CHOCOLATE Syrup
15 ml CHESTNUT Syrup
Method
Pour MONIN flavouring(s) in a glass / cup, reserve.
Steam milk until frothy and pour over MONIN flavouring(s).
Pour coffee over mix.
Serve.
Glass type : Cappuccino Cup
CHOCO & CO
Ingredients
20 ml CHOCOLATE Syrup
20 ml vanilla liqueur
40 ml rum
Method
Pour all ingredients in a mixing glass Add ice cubes
Stir and strain into a chilled glass
Glass type : Martini/Cocktail
CHOCO AGRUM VODKA
Ingredients
60 ml orange juice
40 ml vodka
20 ml TANGERINE Syrup
10 ml CHOCOLATE Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
CHOCO BANANA
Ingredients
40 ml rum
20 ml CHOCOLATE Syrup
30 ml BANANA Liqueur
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
CHOCO COFFEE GRANITA
Ingredients
250 ml COFFEE Syrup
4 litre(s) mineral water
500 ml CHOCOLATE Syrup
Method
Pour ingredients into a granita machine and freeze.
Serve.
Glass type : Granita Batch
CHOCO GOURMET SHAKE
Ingredients
20 ml banana juice
120 ml milk
30 ml CHOCOLATE Syrup
Garnish
Blackberries
Method
Combine ingredients in a mixing tin.
Fill tin with ice cubes.
Spindle mix and pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
CHOCO RHUM
Ingredients
15 ml fresh cream
35 ml rum
25 ml CHOCOLATE Syrup
10 ml WHITE CACAO Liqueur
Garnish
Chocolate Shavings
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Rocks
CHOCO SHAKE
Ingredients
150 ml milk
20 ml banana juice
30 ml CHOCOLATE Syrup
Garnish
Chocolate Shavings
Method
Combine ingredients in a mixing tin.
Fill tin with ice cubes.
Spindle mix and pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
CHOCO VANILLA SHOT
Ingredients
40 ml vodka
10 ml VANILLA Syrup
10 ml CHOCOLATE Syrup
Method
Combine ingredients in a glass / cup.
Stir, and serve.
Glass type : Shot Glass
CHOCOCO
Ingredients
20 ml CHOCOLATE Syrup
150 ml milk
5 ml COCONUT Syrup
Garnish
Chocolate Shavings, Coconut powder
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
CHOCOLATA COFFEE
Ingredients
top whipped cream
1 shot(s) espresso
20 ml milk
25 ml CHOCOLATE Syrup
15 ml ALMOND Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Martini/Cocktail
Glass size : 90.00 ml
Suren Davtyan
CHOCOLATE DREAM
Ingredients
5 ml CINNAMON Syrup
2 tbsp. cocoa powder
30 ml gin
100 ml milk
30 ml espresso
25 ml CHOCOLATE Syrup
Garnish
MONIN dark Chocolate topping sauce, Chocolate Shavings
Method
Combine ingredients in a mixing tin.
Fill tin with ice cubes.
Spindle mix and pour into a glass.
Serve.
Glass type : Martini/Cocktail
CHOCOLATE ESPRESSO
Ingredients
2 shot(s) espresso
20 ml CHOCOLATE Syrup
Method
Combine ingredients in a glass / cup.
Stir, and serve.
Glass type : Cappuccino Cup
CHOCOLATE FROZEN
Ingredients
1 shot(s) espresso
20 ml milk
10 ml COCONUT Syrup
15 ml CHOCOLATE Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
CHOCOLATE MILKSHAKE
Ingredients
1 scoop(s) vanilla ice cream
80 ml milk
40 ml CHOCOLATE Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
Vasil Ganchef Kolev
CHOCOLATE MOJITO
Ingredients
top club soda
20 ml CHOCOLATE Syrup
10 ml MOJITO MINT Syrup
6 leaf(ves) mint
1/2 lime
60 ml rum
1,00 tbsp. brown sugar
Garnish
Mint leaves, Lime Wheel or Wedge
Method
Pour fruit into a glass and muddle with MONIN flavouring(s).
Fill glass with crushed ice.
Add remaining ingredients.
Stir and serve with a straw.
Glass type : Tumbler / Highball Glass
CHOCOLATE WHIPPED CREAM
Ingredients
50 ml CHOCOLATE Syrup
250 ml fresh cream
Method
Pour ingredients in a whipped cream canister.
Add gas cartridge.
Shake before serving.
Glass type :
Ingram Jung - Australia
COINTREAU-VERSY
Ingredients
30 ml orange liqueur
30 ml fresh cream
15 ml Crème de Cacao Brun
30 ml strawberry - banana juice
25 ml CHOCOLATE Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
DESSERT CHOCOLATE VODKA
Ingredients
30 ml vodka
10 ml fresh cream
1 shot(s) espresso
30 ml CHOCOLATE Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
FRAPPÉ DARK CHOCOLATE
Ingredients
1 shot(s) espresso
25 ml CHOCOLATE Syrup
Method
Combine ingredients in a mixing tin.
Fill tin with ice cubes.
Spindle mix and pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
GRANDE EXPRESSO MARTINI
Ingredients
1 shot(s) espresso
30 ml cognac
20 ml TRIPLE SEC CURACAO Liqueur
20 ml CHOCOLATE Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
IRISH CHOCOLATE KAFFÉ
Ingredients
20 ml CHOCOLATE Syrup
2 shot(s) espresso
90 ml milk
30 ml Irish cream liqueur
Method
Pour MONIN Flavouring in a tall latte glass.
Cover up with ice cubes.
Add milk gently.
Cover up with chilled espresso until reaching layer.
Serve.
Glass type : Tumbler / Highball Glass
MOCHA CURRANT
Ingredients
1 shot(s) espresso
150 ml milk
15 ml BLACKCURRANT Syrup
20 ml CHOCOLATE Syrup
Method
Pour MONIN flavouring(s) in a glass / cup, reserve.
Steam milk until frothy and pour over MONIN flavouring(s).
Pour coffee over mix.
Serve.
Glass type : Cappuccino Cup
MOCHA MARTINI
Ingredients
15 ml fresh cream
40 ml vodka
5 ml COFFEE Syrup
25 ml CHOCOLATE Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
MOCHA-CHERRY
Ingredients
1 shot(s) espresso
150 ml milk
20 ml CHERRY Syrup
15 ml CHOCOLATE Syrup
Garnish
Cherries
Method
Pour MONIN flavouring(s) in a glass / cup, reserve.
Steam milk until frothy and pour over MONIN flavouring(s).
Pour coffee over mix.
Serve.
Glass type : Cappuccino Cup
MON CHERI
Ingredients
40 ml vodka
20 ml fresh cream
20 ml CHOCOLATE Syrup
20 ml CHERRY Syrup
Garnish
Cherries
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
MONIN HOT CHOCOLATE
Ingredients
150 ml milk
30 ml CHOCOLATE Syrup
Method
Steam ingredients together until hot.
Pour mix in a glass / cup.
Serve.
Glass type : Tumbler / Highball Glass
PEAR BLACK AND WHITE
CHOCOLATE GRANITA
Ingredients
4 litre(s) mineral water
100 ml CHOCOLATE Syrup
100 ml WHITE CHOCOLATE Syrup
800 ml PEAR Syrup
Method
Pour ingredients into a granita machine and freeze.
Serve.
Glass type : Granita Batch
PEAR CHOCO GRANITA
Ingredients
4 litre(s) mineral water
300 ml CHOCOLATE Syrup
700 ml PEAR Syrup
Method
Pour ingredients into a granita machine and freeze.
Serve.
Glass type : Granita Batch
TANGER MILK
Ingredients
60 ml milk
25 ml TANGERINE Syrup
25 ml CHOCOLATE Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
TANGERINE WHITE AND BLACK
CHOCO GRANITA
Ingredients
4 litre(s) mineral water
800 ml TANGERINE Syrup
100 ml WHITE CHOCOLATE Syrup
100 ml CHOCOLATE Syrup
Method
Pour ingredients into a granita machine and freeze.
Serve.
Glass type : Other
VODKA CHOCOLAT
Ingredients
40 ml vodka
20 ml CHOCOLATE Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Shot Glass
VODKA FEVER
Ingredients
50 ml vodka
20 ml FROSTED MINT Liqueur
10 ml CHOCOLATE Syrup
10 ml VANILLA Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Rocks
No customer reviews for the moment.
Monin Blackberry Syrup - Mures. The blackberry...
$16.90
Monin Syrup Pump 8ml - To Suit 700ml Bottle
$8.76
Pamplemousse Rose OriginAs MONIN is always...
$16.90
Monin Almond Syrup - Orgeat The almond is the...
$16.90